JP6739928B2 - DRY POWDER FOOD, PRODUCTION METHOD THEREOF, AND DRY POWDER FOOD CLASSIFICATION CONTROL METHOD - Google Patents

Description

TECHNICAL FIELD The present invention relates to a dry powder food, a method for producing the dry powder food, and a method for suppressing the classification of the dry powder food.

BACKGROUND ART Dry powder foods, which are a mixture of a plurality of types of dry ingredients having different particle sizes (for example, a mixture of granular drying ingredients and dry seasoned powder particles having a smaller particle size than that) are well known. In this type of food, the composition of a mixture of a plurality of types of dry ingredients having different particle sizes is likely to be non-uniform (that is, to be easily “classified”) at the time of production, and it has been a problem to make it uniform. In addition, during use, a mixture of a plurality of different types of dry materials with different particle sizes should be provided uniformly, and the powdery material with a small particle size contained in the dry materials should fly (hereinafter referred to as "powder"). ) Was also a challenge.

Generally, a method of granulating the dry material has been conventionally used as a technique for suppressing the classification and powdering of the dry material. That is, by using the granulated dry material, the fluidity of the entire mixture becomes high, and the dry materials having different particle sizes can easily flow out together without being classified. As a result, it has been said that the uniformity of the dry material is increased and at the same time the powder is suppressed.

However, granulation of powdery or granular dry material alone has not yet led to a means for solving the problem regarding the non-uniformity between the dry ingredient material and the dry seasoning powder granules. There is also a problem in that the cost is so high that the amount and type of drying ingredients and dry seasoning powder particles that can be added to the product are limited.

In addition, when granulating the dry seasoned powder granules, there is a problem that a powdery dry material (eg, glutinous rice flour or wasabi flavor), which is difficult to form into granules, cannot be used and the selection of the dry material is restricted. In addition, there is a problem that the flavor value is lowered due to heat load during granule formation (for example, a flavoring agent), and that when granulated, the texture or flavor peculiar to powdery or granular materials cannot be utilized (for example, , Saltiness of crude salt, etc.).

Therefore, the conventional dry powder food has a lack of impact because it is unavoidable from the viewpoint of cost efficiency that the amount of the dry ingredient material that characterizes the flavor is reduced or the use of the flavor powder is limited. It was a good product. In addition, the types of drying ingredients have been limited, and it has not been possible to satisfy the demands for variations demanded by consumers. Furthermore, from the viewpoint of granulation, conventional dry powder foods cannot always be said to have achieved a satisfactory quality of flavor of the seasoning material, and may satisfy the genuine demands of consumers. could not. In addition, in the seasoning blending process of food and drink, when various materials such as a drying ingredient material and dry seasoning powder are added, depending on the type of the material to be added, various nozzles for each material may be added to add a certain amount of each material. There is a problem that a complicated process for properly using the device is required.

Furthermore, in the conventional dry powder food, it was necessary to regulate the order of feeding the raw materials in order to make them uniform. Specifically, a coating agent (for example, solid fats and oils) having a binding action for homogenizing food materials is forced to be added once or several times next to the material to be coated, and the production is inevitable. The process was very complicated.

Then, some techniques have been conventionally proposed in view of the above problems (see, for example, Patent Documents 1 to 4). That is, Japanese Patent Application Laid-Open No. 2014-128237, which is Patent Document 1, discloses a technique for improving dispersibility of a drying ingredient and dried seasoning powder particles by attaching a drying oil and fat to the drying ingredient as a core. It is disclosed. Japanese Unexamined Patent Application Publication No. 2013-85487, which is Patent Document 2, discloses a technique in which edible powder is firmly bound to pregelatinized starch and then this is bound to the surface of a drying ingredient. Japanese Unexamined Patent Application Publication No. 2015-104367, which is Patent Document 3, discloses a technique relating to a dry seasoning containing a powder-adhered granular material obtained by adhering dry seasoning powder particles to a porous granular powder. Then, Japanese Patent Application Laid-Open No. 2002-199858, which is Patent Document 4, discloses a technique relating to the provision of a health food containing okara as a main raw material.

JP, 2014-128237, A JP, 2013-85487, A Japanese Patent No. 5689551 JP2012-199858A

However, in the technique of Patent Document 1, the solid oil and fat that has been heated and melted, the drying ingredient and the dry seasoning powder particles are mixed and stirred, and then the solid oil and fat is cooled and solidified, and further pulverized to obtain a dry food material. The process is as complicated as granulation. Therefore, although the problem of suppressing the classification of the dry ingredients and the dry seasoning powder particles can be solved, a dry powder food product containing only the dry ingredients becomes a different product form.

The technique of Patent Document 2 aims at promptly drying the ingredients, and is concerned with the suppression of classification (uniformization of composition) between the drying ingredients and other ingredients including dry seasoning powder particles. No mention has been made of the effect, and further, the problem of powdering has not been solved yet.

The technique of Patent Document 3 aims to reduce the powdery appearance and make the taste of the taste sufficiently. However, no mention is made of the effect of suppressing the classification between the dry ingredient material, which is a powder-adhered particulate matter, and the dry seasoning powder particles, and further, the problem of suppressing the powdering has not been solved. In addition, the adhesion of dry seasoning powder particles having a small size to the porous granular powder is a phenomenon that generally occurs itself, and no device for controlling the adhesiveness or mixing of each material is recognized. It cannot be expected that the effect of suppressing classification of wood and other materials will be produced.

The present invention has been made in view of the above problems, and the object thereof is to prevent separation of dry materials having different particle sizes and use at the time of use without complicated pretreatment operation, and cost efficiency and It is intended to provide a dry powder food excellent in flavor and a method for producing the same. Another object of the present invention is to provide a method capable of effectively suppressing classification and powdering of dry materials having different particle sizes.

As a result of earnest studies in view of the above circumstances, the present inventors have found that powdered and/or granular dry powder foods containing two or more kinds of dry ingredients having different particle sizes are used for powders composed of minor grains and the like. It was newly found that by adding an appropriate amount of lipid-containing powder containing an appropriate amount of lipid, it is possible to make the dry material extremely difficult to classify and to homogenize the composition of the mixture, and to prevent powdering. .. Then, the present inventors finally conducted the following research based on the above findings and finally completed the following invention. Incidentally, the above-mentioned Patent Document 4 discloses a health food in which dry okara powder and powdered vinegar are evenly mixed by a mixer, and a health food in which other okara powder and other materials are combined. No mention is made of the effect of suppressing the classification of the mixed materials or the effect of suppressing the powder. In addition, all of the dried okara powder in the examples have a granular shape, and the fact that the content of the dried okara powder is 80% or more has nothing to do with the technical development for solving the above-mentioned problems. Not considered an invention.

Means [1] to [ 5 ] for solving the above problems will be listed below.

[1] A dry powder food containing a dry material consisting of a granular drying ingredient having a 1 mm mesh on and a 10 mm mesh pass and a dry grain and/or a dry powder having a smaller grain size, which is a millet and its Consists of at least one of the processed powders, the lipid content at a water content of 5% by mass is 3.10% by mass or more and 23.40% by mass or less, and the proportion of 1 mm mesh paths is 95% or more. A dry powder food containing a lipid-containing powder for suppressing classification and powdering of the dry material in a range of 0.1% by mass or more and 25% by mass or less with respect to a total amount.
[2] The lipid-containing powder comprises at least one powder selected from grasses, millet, beans, pseudo-grains, oil-grains, and processed products thereof, according to means 1. Dry powder food.
[3] The lipid-containing powder is at least one selected from okara powder, soybean powder, kinako, quinoa powder, amaranth powder, oatmeal powder, cornflower, bran powder and sesame oil cake powder. The dry powder food according to feature 1.
[4] At least one of millet grains and processed products thereof for a dry material composed of a granular drying ingredient material having a 1 mm mesh on and a 10 mm mesh pass, and a dry grain and/or a dry powder having a smaller grain size. Classification of the dry material, which is made of powder and has a water content of 5% by mass, a lipid content of 3.10% by mass or more and 23.40% by mass or less, and a ratio of 1 mm mesh path is 95% or more. A method for producing a dry powder food, comprising mixing a lipid-containing powder for suppressing powdering in a range of 0.1% by mass or more and 25% by mass or less with respect to the total amount.
[5] When the water content is 5% by mass, which is composed of powder of at least one of millet grains and processed products thereof, with respect to a dry powder food containing two or more kinds of dry materials which are powdery and/or granular and have different particle sizes. The lipid-containing powder having a lipid content of 3.10% by mass or more and 23.40% by mass or less , and a ratio of what constitutes a 1 mm mesh path is 95% or more as a mass ratio to the total amount of 0.05% by mass or more and 50% by mass or more. A method of suppressing classification and powdering of the dry powder food by adding it in a range of not more than mass %.

As described above in detail, according to the inventions of claims 1 to 3 , separation of dry materials having different particle sizes and powdering at the time of use do not easily occur without performing a complicated pretreatment operation, resulting in cost efficiency and It is possible to provide a dry powdered food excellent in flavor and a method for producing the same. Further, according to the inventions of claims 4 and 5 , it is possible to provide a method capable of effectively suppressing classification and powdering of dry materials having different particle sizes .

Hereinafter, the dry powder food, the method for producing the dry powder food, and the method for suppressing the classification of the dry powder food of the present invention will be described in detail.

The "dry powder food" in the present invention is sprinkled on a food material, mixed with a food material after sprinkling, or dispersed/dissolved in a liquid after sprinkling, to a food material, a drying ingredient or a dry powder grain. Is a general term for food materials whose purpose is to enhance the palatability of food materials and to season foods by giving them the appearance, flavor and flavor of seasonings.

The dry powder food of the present invention is a dry powder food containing powder and/or granules and two or more kinds of dry materials having different particle sizes, and is used for suppressing classification and powdering of the dry material. It further contains a powder containing a fixed amount of lipid.

The dry powdered food of the present invention contains two or more kinds of dry ingredients which are powdery and/or granular and have different particle sizes. Specifically, two or more kinds of dry materials which are both powdery and have different particle sizes are dried. The material containing the material, the material containing two or more kinds of dry materials which are both granular and have different particle sizes, the dry material which is powdery and has a relatively small particle size and the dry material which is granular and has a relatively large particle size A combination of two or more kinds, etc. is conceivable.

Here, as a dry material that is granular and has a relatively large particle size, there is a drying ingredient. The type and size of the drying ingredient used in the present invention does not particularly limit the effect of the present invention, but in consideration of operability during use and ease of eating, a suitable size is obtained. There is. Specifically, 1 mm mesh on and 10 mm mesh pass are preferable.

Examples of the drying ingredients include dried seasoned wakame, dried seasoned salmon, fried garlic, fried onion, dried red beans, dried pumpkin, dried radish leaves, chicken flavored vegetable protein, dried sesame seeds, seasoned granules and the like. it can.

As a dry material other than such a dry ingredient, the dry food powder of the present invention may include a dry ingredient having a smaller particle size than the dry ingredient. As a dry material other than such a drying ingredient, for example, a dry material that is a food material for seasoning and is in a powder form (dry seasoning powder), or a dry material that is a food material for seasoning and is in a granular form (dry Seasoning grains). Specific examples of dry seasoning powder include, for example, seasoning powder (miso, soy sauce, sauce powder, etc.), sugar powder (glucose, sugar, fructose powder, etc.), pigment powder (turmeric powder, etc.), flavor powder. (Yuzu powder, etc.), spice powder (Pepper, Japanese pepper, garlic, pepper, ginger, mustard powder, etc.), Flavor seasoning powder (Glutamate powder, etc.), skim milk powder, dried bonito powder, etc. Specific examples of dry seasoned grains include crude salt and granulated sugar. Here, when the dry material is 1 mm mesh on and 10 mm mesh pass, the dry seasoning powder and dry seasoning granules preferably have a size of, for example, about 1 mm mesh pass.

The lipid-containing powder contained in the dry powder food of the present invention comprises at least one powder of millet and processed products thereof.

In the present application, "minor grains" refer to grains other than main grains (rice, wheat, barley, potatoes) and pseudo-grains, and are specifically included in the Gramineae subfamily of the family Poaceae. Cereals (millet, millet, finger millet, pearl millet, millet, etc.), Cereals contained in the sorghum genus (Sorghum, Adlay, etc.), Cereals contained in the genus Oat, such as oats, beans (soybeans, red beans, vegetable beans) Etc.), pseudo-grains (buckwheat, quinoa, amaranth, etc.), oil-grains (rapeseed, sesame, sesame seed, sunflower seed, pumpkin seed, hemp seed, etc.) and the like. Therefore, the lipid-containing powder used in the present invention is composed of at least one powder selected from gramineous millet, beans, pseudo-grains and oil-grains, and processed products thereof. preferable. Specific examples thereof are preferably at least one selected from okara powder, soybean powder, kinako, quinoa powder, amaranth powder, oatmeal powder, cornflower, bran powder and sesame oil cake powder. is there. By the way, as belonging to the category of the above "millet powder", there are soybean powder, quinoa powder, amaranth powder, oatmeal powder, cornflower, and as those belonging to the category of "processed grain powder", There are okara powder, kinako, bran powder, and sesame oil cake powder.

Further, the lipid-containing powder used in the present invention needs to contain a suitable amount of lipid so as to exhibit an appropriate adhesive force in order to suppress classification and powdering of the dry material. Specifically, the above lipid-containing powder is required to have a lipid content of 3% by mass or more and 30% by mass or less when the water content is 5% by mass. If the lipid content at this time is less than 3% by mass, the expressed adhesive force will be too weak, the classification suppression effect will be low, and uniform mixing will be difficult, and the powder suppression effect will also be low. On the other hand, when the lipid content at this time is more than 30% by mass, it is suitable for the powder suppression effect, but on the other hand, the adhesive force expressed is too strong, which makes it difficult to mix, and lumps are formed after mixing. As a result, the effect of suppressing the classification is low and it becomes non-uniform. The lipid content when the water content of the lipid-containing powder is 5% by mass is particularly preferably 10% by mass or more and 20% by mass or less. By the way, since many of the powders of the millet, cereals, pseudo-grains and oil-grains listed above and the powders of their processed products contain a suitable amount of lipids. It is advantageous for use as a lipid-containing powder.

The content of the lipid-containing powder is not particularly limited, but the mass ratio to the total amount is preferably 0.05% by mass or more and 50% by mass or less, and 0.1% by mass or more and 25% by mass or less. It is particularly preferable that the content is within the range. This is because when the mass ratio is in the range of 0.05% by mass or more and 50% by mass or less, it is possible to exert a suitable classification suppressing effect and powdering suppressing effect. Further, when the mass ratio is in the range of 0.1% by mass or more and 25% by mass or less, it is possible to obtain a suitable classification suppressing effect and powdering suppressing effect without impairing the mixing property and the flavor property.

The particle size of the lipid-containing powder is not particularly limited as long as it is powdery. For example, it is preferable that the proportion of particles having a 1 mm mesh pass is 95% or more. The reason for this is that if the particle size of the lipid-containing powder is larger than this, it becomes difficult to obtain the appropriate classifying suppression effect and powder suppression effect. In addition, in order to obtain a higher classification suppressing effect and powdering suppressing effect, it is preferable to use a lipid-containing powder in which the ratio of those having a 0.5 mm mesh path is 95% or more, and further, a 0.25 mm mesh path. It is particularly preferable to use a lipid-containing powder having a ratio of 95% or more.

The dry powder food of the present invention is widely applicable to various foodstuffs, for example, it is used for cooking foods such as rice, wheat, barley and potatoes (that is, main cereals) for cooked foods. Is preferred. Among them, the present invention is preferably embodied as a topping agent for cooked rice, specifically, as sprinkles, rice ball, sushi, ochazuke, mixed rice, or cooked rice. More preferably, it is embodied. Further, the dry powder food of the present invention, in addition to the use for heating cooked foods of cereals, for example, the use for cooked foods of vegetables and meat (for example, vinegared pork), the use for non-heated cooked vegetables (for example, It can be applied to mixed salads).

The dry powder food of the present invention is produced, for example, by the following relatively simple method. Specifically, a general mixing machine for dry powder and granules such as a rocking mixer and a Nauta mixer can use two or more kinds of dry materials (drying ingredients, dry seasoning powder, dry seasoning granules, etc.), lipids It is possible to manufacture by adding the contained powders in an arbitrary order and mixing. Also, a method of adding and mixing all the dry materials at once can be adopted. Even with the latter manufacturing method by batch mixing, it is possible to exert the classification suppressing effect and the powdering suppressing effect as in the former case.

Hereinafter, examples in which the dry powder food, the method for producing the dry powder food, and the method for suppressing the classification of the dry powder food according to the present embodiment are further embodied will be shown.

[Evaluation test 1] Classification of dry materials and search for materials that suppress powdering

In this evaluation test 1, the purpose was to search for a material capable of suppressing classification and powdering of dry materials (dry seasoned powder and dry seasoned grains). Table 1 shows the composition of the dry seasoning powder, the dry seasoning granules, and the search material (as an example, "Sushinomoto" was prepared). Table 2 shows the results of evaluation of the classification suppression effect and the powder suppression effect when several dry powder foods were produced by mixing the search materials. The evaluation was performed according to the following criteria.
◎: Remarkably high effect ○: High effect △: Low effect ×: Very low effect

As is clear from Table 2, Okara powder, soybean powder, kinako, quinoa powder, amaranth powder, oatmeal powder, cornflower, sesame squeezed lees powder, and bran powder are highly effective in suppressing classification (evaluation of "○" or higher). In particular, the effect of suppressing the classification of Okara powder was remarkably high (“◎” evaluation). On the other hand, it was found that defatted bran powder and wheat flour had a weak effect, while ground sesame powder, rice flour and potato starch did not have the above effect.

In addition, okara powder, soybean powder, kinako, quinoa powder, amaranth powder, oatmeal powder, cornflower, sesame oil meal powder, ground sesame powder, and bran powder have a high effect of suppressing the dusting (evaluation of "○" or higher), Among these, okara powder, soybean powder, soybean flour, and ground sesame powder had a significantly high effect of suppressing the dusting (evaluation of “◎”). On the other hand, it was found that the above effect was weak with defatted bran powder and wheat flour, but not with rice flour and potato starch.

From the above results, it was found that Okara powder has excellent effects on both the classification suppressing effect and the powdering suppressing effect.

[Evaluation test 2] Classification of dry materials and verification of the range of characteristics of materials that suppress powdering

In this evaluation test 2, the purpose was to verify the range of the characteristics of the material that can suppress the classification and powdering of the dry material (dry seasoned powder or dry seasoned grains). In addition, according to the result of the evaluation test 1, since the effect of the Okara powder manufactured by Company A was particularly high, three types of Okara powder from other manufacturers (manufactured by Company B, Company C, and Company D) were added. Then, the evaluation was performed by the same method as the evaluation test 1. In addition, here, it was verified whether the classification suppression effect and the powder suppression effect are exhibited only immediately after preparation, or whether these effects are retained even after transportation and storage. Specifically, in addition to confirming the effect immediately after preparation, 100 g (5 bags per type) of each "Sushinomoto" sample is filled in a sachet, and after packing in corrugated board, Nagoya ~ It was transported back and forth between Tokyo and checked for the effect even after being left for 10 days. Furthermore, immediately after the preparation and after the transportation test, the quality of each flavor is verified (whether there is no discomfort as "Sushi no Shino"), and 5 bags are arbitrarily selected to verify the homogeneity of their flavors. did. The results are shown in Table 3.

Table 3 also shows the results of analyzing the nutritional components of each material (the measuring method is based on the food composition table) and comparing the lipid content (mass% per 100 g) of each material at a water content of 5% by mass.

As shown in Table 3, when the lipid content (mass% per 100 g) of each material at a water content of 5 mass% is 3 mass% to 30 mass%, a classification suppression effect and a powder suppression effect are recognized ( A higher effect was recognized (evaluation of “◯” or more), and particularly in the case of 10 mass% to 20 mass% (evaluation of “⊚”). By the way, only Okara powder received a good rating of "⊚" for both the classification suppression effect and the powder suppression effect. On the contrary, it was confirmed that when the content of the lipid is less than 3% by mass, the classification suppressing effect and the powdering suppressing effect are not exhibited (evaluation of “Δ” or less).

Specifically, powders of main cereals such as rice flour and potato starch have too low a lipid content (less than 3% by mass), so that the expressed adhesive force is too weak and the classification inhibitory effect. It was found that the mixing ratio was low and it became difficult to mix it uniformly, and the powder suppression effect was also lowered. On the contrary, since the ground sesame powder has a very high lipid content (lipid content of more than 30% by mass), favorable results were obtained with respect to the effect of suppressing powdering. On the other hand, it was found that the developed adhesive force was too strong, which made it difficult to mix, and lumps were formed after mixing, resulting in a low classifying suppression effect and nonuniformity. From the results of this time, it was found that the classification suppression effect and the powder suppression effect are retained not only immediately after the preparation but also after the transportation test.

As for the flavor, soybean flour (soybean-specific bean scent), kinako (sweet and aromatic scent unique to kinako), defatted bran (heavy grain-specific scent of bran), and bran (specific to bran) The light scent of cereals), the sesame oil cake meal powder, and the ground sesame powder (the fragrant scent unique to sesame), although the flavors of these ingredients were slightly felt, the other flavors were not particularly different. In addition, there was no difference in flavor between immediately after preparation and after transportation test. Furthermore, the uniformity of flavor showed the same tendency as the effect of suppressing classification.

From the above results, the millet powder or millet processed product powder having a lipid content (mass% per 100 g) of each material in a water content of 5% by mass of 3% by mass to 30% by mass has a classification suppression effect and a powdery texture. It has been found that it can be suitably used as a material having a suppressing effect (that is, the lipid-containing powder in the present invention). It was also found that these effects have a stable duration. Further, it was also found that those having an effect of suppressing classification can maintain the uniformity of flavor without impairing the flavor.

[Evaluation Test 3] Verification of Suitable Range of Particle Size of Lipid-Containing Powder This Evaluation Test 3 verifies the suitable range of particle size among the characteristics of the material (lipid-containing powder) that suppresses classification and powdering of the dry material. I went to. Here, Okara powder, which had a particularly high effect from the results of evaluation test 1, was used as a representative example, and powders having various particle sizes shown in Table 4 were prepared (the material was crushed with a grinder and a mortar and sieved with each mesh size). It was screened) and evaluated in the same manner as in Evaluation Tests 1 and 2. The results are shown in Table 4. In addition, here, the mesh size of the sieve when 95% of the total amount of the material has passed is referred to as “mesh pass”.

As shown in Table 4, when the particle size of the okara powder was 1000 μm mesh pass, the classification suppression effect and the powder suppression effect were recognized (evaluation of “◯” or more). It was also found that a higher effect was recognized when the particle size was 500 μm mesh pass, and a higher effect was recognized when the particle size was 250 μm mesh pass. On the other hand, it was confirmed that these effects were not exhibited in the range of particle size larger than 1000 μm mesh. In addition, no difference was observed in each effect immediately after preparation and after the transportation test.

From the above results, it was found that it is preferable to use a lipid-containing powder having a powder particle size in the range of 1000 μm mesh pass or less as a material having the classification suppressing effect and the powdering suppressing effect.

[Evaluation test 4] Verification of suitable range of blending amount of lipid-containing powder with respect to dry material This evaluation test 4 is a lipid-containing powder (Okara powder (manufactured by Company B)) with respect to dry material (dry seasoned powder and dry seasoned grains). It was conducted in order to verify the preferable range of the compounding amount of. Here, a plurality of kinds of sushi element samples were prepared by changing the blending amount of okara powder, and the same evaluation as in Evaluation Test 1 was performed with respect to the classification suppression effect and the powder suppression effect. In addition, the influence on the mixing property and the flavor was also investigated. The results are shown in Table 5.

As shown in Table 5, when the content (blending amount) of the okara powder is 0.05% by mass to 60% by mass, the classification suppression effect and the powder suppression effect are recognized (evaluation of “◯” or more), and particularly A higher effect was recognized in the case of 0.1% by mass to 25% by mass (evaluation of "A"). However, when the amount is 60% by mass or more, the mixing property of the raw material mixture is poor, and the amount of okara powder is too much, so that the flavor as sushi element is felt to be slightly weak, which is not practical. .. Therefore, in order to exert the classification suppressing effect including the operability and the powder suppressing effect, the content of the okara powder is preferably in the range of 0.05% by mass to 50% by mass, particularly 0.1% by mass. It was found that it is more preferable to set the content in the range of 25% by mass to 25% by mass.

[Evaluation Test 5] Verification that the lipid-containing powder, which is a powder of at least one of cereals and processed products thereof, is effective as a material for suppressing the classification and powdering of dry materials.

This evaluation test 5 is performed in order to verify that the lipid-containing powder (okara powder), which is a powder of at least one of cereals and processed products thereof, is effective as a material having a classification suppression effect and a powder suppression effect. It was Specifically, while selecting Okara powder as the lipid-containing powder, paying attention to the main components (cellulose, powdered fats and oils, starch) contained in this powder, a simple powder of each component or a proper combination of each component Using the mixture powder as a comparative material, a sample of sushi was prepared with the composition shown in Table 6. Table 7 shows the results obtained by evaluating the classification suppressing effect and the powdering suppressing effect of these materials in the same manner as in Evaluation Test 1. For comparison, a sample to which neither the okara powder, the simple substance powder, nor the mixture powder was added was also prepared.


As shown in Table 7, cellulose powder, cellulose powder: powdered oil/fat = 80:20 (mass ratio), cellulose powder: powdered oil/fat: starch = 40:20:40, and a mixture of the main components of Okara powder was added. Even if it did, it was not possible to achieve the same level of classifying suppression effect and powder suppression effect as Okara powder. Therefore, it is confirmed that the classification suppressing effect and the powdering suppressing effect in the present invention are unique to the use of the lipid-containing powder, which is a powder of at least one of the millet and the processed product thereof having the above-mentioned characteristics. It was

[Evaluation test 6] Verification of effects of other foods In this evaluation test 6, the classification suppressing effect and the powdering suppressing effect confirmed in "Sushinomoto" are similarly exhibited in other foods having different component compositions. I went to verify whether or not. Here, a sample of “vinegared pork root” was prepared with the component composition shown in Table 8, a sample of “Omusubi no Moto” was prepared with the component composition shown in Table 9, and a “Sample of rice ball” was prepared with the component composition shown in Table 10. A sample of "Salad Salad" was prepared. Then, the results of evaluating these with the same method as the evaluation tests 1 and 2 are shown in Table 8, Table 9 and Table 10, respectively.



As shown in Table 8, Table 9, and Table 10, the results of the verification results of "Sushinomoto" may be the same for "Sweet pork's base", "Omusubi's base", and "Salad's base". all right. Therefore, not only "sushinomoto" but also different foods, regardless of the mixing ingredients, dry seasoning powders, raw seasoning granules raw materials, types, etc. It was found that the effect of suppressing classification and the effect of suppressing powdering having properties are exhibited, and the flavor can be made uniform without impairing the flavor.

[Evaluation Test 7] Verification of Effect of the Present Invention In this Evaluation Test 7, "Marusa Salad" was prepared based on the above results. That is, materials of various sizes such as drying ingredients, dry seasoning powder, and dry seasoning granules are included, and the one that is the most easily classified is used for verification. Then, a dry powder food obtained by mixing a dry ingredient, dry seasoned powder and dry seasoned granules, and Okara powder was prepared as Test Example A, and its classification suppression effect, powder suppression effect, immediately after the production of these effects. The difference in the effect between after the transportation test and after the transportation test, and whether or not the flavor of the "sauce of salad" was good/bad/uniform were verified (Example 1). In addition, here, the one in which the okara which is the raw material is not crushed (particle size of about 1.5 mm) is set as Test Example B (Comparative Example 1), and the dry seasoned powder and dry seasoned granules are granulated (particle size of about 1.5 mm). ) Was used as Test Example C (Comparative Example 2), and a sample was similarly prepared using these. The test was performed in the same manner as the evaluation tests 1 and 2.

As shown in Table 11, in "Salad Salad", the sample of Example 1 to which the present invention was applied has a significantly high classification suppressing effect and powdering suppressing effect, and the uniformity of the raw material composition having stable sustainability. It has been found that the flavor can be maintained without impairing the flavor and the flavor can be made uniform.

On the other hand, in Comparative Example 1 in which the raw material okara was used without being pulverized, neither the classification suppressing effect nor the powdering suppressing effect was observed, and the classification was further advanced after the transportation. As a result, the uniformity of the flavor was poor and the usability was poor.

Further, in Comparative Example 2 in which the dry seasoning powder and the dry seasoning granules were granulated and used, the granulation reduced the powder, but the granules impaired the flavor of each powder material. Specifically, the fragrance potency of bonito extract powder, lemon juice powder, and powdered vinegar was poor. It was speculated that this was due to volatilization and deterioration of the scent component during the granulation process of each material. Also, when mixed with a salad, it was difficult to melt and had a strong salty taste. As described above, in the conventional method, it was not possible to ensure the uniformity of the raw material composition and the retention/uniformity of the flavor without impairing the flavor. Therefore, it is essential that an appropriate amount of milled grain powder or milled grain processed product powder (that is, lipid-containing powder) having an appropriate amount of lipid content as in the present invention is used as a material for suppressing classification and powdering. It was proven.

[Conclusion]
Summarizing the above results, according to the above-mentioned embodiment of the present invention, even if complicated pretreatment operation is not performed, separation of dry materials having different particle sizes and powdering at the time of use do not easily occur, resulting in cost efficiency and flavor. It is also possible to provide an excellent dry powder food and a method for producing the same. Further, it is possible to provide a method capable of effectively suppressing classification and powdering of dry materials having different particle sizes. The present invention is not limited to the above-mentioned embodiment, and may be appropriately modified without departing from the spirit of the invention.

Claims (5)

What is claimed is: 1. A dry powder food containing a dry material comprising a granular drying ingredient having a 1 mm mesh on and a 10 mm mesh pass, and a dry grain and/or a dry powder having a smaller grain size ,
Consists of powder of at least one of millet grains and processed products thereof, and the lipid content at a water content of 5% by mass is 3.10% by mass or more and 23.40% by mass or less , and the ratio of the ones forming a 1 mm mesh path is 95. % Or more, the lipid-containing powder for suppressing classification and powdering of the dry material is contained in a range of 0.1% by mass to 25% by mass as a mass ratio with respect to the total amount. .. The dry powder according to claim 1, wherein the lipid-containing powder comprises at least one kind of powder selected from gramineous cereals, beans, pseudo-grains and oil-grains, and processed products thereof. Food. The lipid-containing powder is at least one selected from okara powder, soybean powder, kinako, quinoa powder, amaranth powder, oatmeal powder, cornflower, bran powder, and sesame oil cake powder. The dry powder food according to claim 1. For a dry material consisting of a granular drying material having a 1 mm mesh on and a 10 mm mesh pass, and dry particles and/or powder having a smaller particle size than that,
Consists of powder of at least one of millet grains and processed products thereof, and the lipid content at a water content of 5% by mass is 3.10% by mass or more and 23.40% by mass or less , and the ratio of the ones forming a 1 mm mesh path is 95. % Dry powder-containing powder for suppressing classification and dusting of the dry material in a range of 0.1 mass% to 25 mass% as a mass ratio with respect to the total amount. Manufacturing method. For dry powdered foods containing two or more kinds of dry ingredients that are powdery and/or granular and have different particle sizes,
Consisting of at least one of powders of millet and processed products thereof, the lipid content when the water content is 5% by mass is 3.10% by mass or more and 23.40% by mass or less , and the ratio of those having a 1 mm mesh path is 95. % Of lipid-containing powder is added in a range of 0.05% by mass to 50% by mass as a mass ratio with respect to the total amount, and a method of suppressing classification and powdering of the dry powder food.